Information: Heritage Bakery and Cafe Pop Up Shop, Xinyi Mistukoshi Department Store, B2 level.
Heritage Bakery and Cafe: Hankou Street, Section 1, No. 73-2, Taipei City, Zhongzheng District| Phone: 02 2311 1079| Website: |台北市中正區漢口街一段73號之2
Today, I interrupt all regularly scheduled programming to bring you the important news that Heritage Bakery has a pop up shop! I’ve written about Heritage previously. Their dreamy pink guava chiffon cake constantly pops up in my daydreams… The great news is that until October 31st, you can find some of their classics right in their pop up shop, in the A4 building, B2 level of Mitsubishi department store.
The pop up shop is located in the food court level of the A4 building. Even though it’s a small shop you will be able to find their signature desserts, such as the guava chiffon cake (Guava Delight) and carrot cake, and also their decadent cinnamon rolls. Two new types of cake that can also be found exclusively at the pop up are the Pink Guava Cheesecake and their caramel chocolate cake.
Information: Paper & Tea| Address: Zhongshan North Road, Section 2, Alley 36, No. 18, Zhongshan District, Taipei, Taiwan| Phone: 02 2523 9860| Hours: 11:00am-9:00 pm| MRT Station: Zhongshan, Red or Green Line| 中山區中山北路二段36巷18號
One of my favorite places in Taipei is the Zhongshan (中山）area. It’s not as crowded as some areas in Taipei, and there is always something new to discover in the many lanes and alleyways off the main road. The time, we visited Paper & Tea, which is a combination eatery and homewares shop.
One of the last things that I always do before leaving Tokyo is to buy omiyage (souvenirs) at the airport. In this post, I thought I would describe some of the omiyage at Haneda Airport, so you can have some more information about what is inside some of those pretty boxes. During my first trip to Tokyo, I had no idea what to buy at the airport. I saw people buying lots and lots of colorfully wrapped boxes, but I wasn’t sure what was in them. I think I ended up buying a box of Tokyo Bananas and some matcha flavored Kit-Kats before hopping on my flight.
During the following years after my first trip to Tokyo, I have been lucky to be on the receiving end of omiyage~ and now I have a much better idea of what to bring back for family, friends and colleagues. Here are the items I brought back this trip, from Haneda Airport:
In this post, I’ll go over the way that the box is wrapped, and some of the main ingredients, and of course, most importantly what the treats look like and taste like.
Information: Humble House Hotel: La Farfalla Italian Restaurant Songao Road, No. 18, 6th Floor, Xinyi District, Taipei, 110|Phone: 02-6631-8060| Website: www.humblehousehotels.com | 寒舍艾麗酒店 台北市 信義區松高路18 號六樓｜
Taipei has really taken afternoon tea to a different level. It’s gotten to a point where it’s no longer acceptable to just have tea, a scone, maybe a slice of cake, and/or a savory. Instead, afternoon tea in many places actually constitutes an entire meal. Buffet style!
Please note, some places do afternoon tea poorly. First, you have to line up in this everlasting queue to just even set foot into the restaurant, then you have to line up for ages just to get your food. If that wasn’t enough, you have to go through more undignified jostling to get desserts and coffee afterwards. The entire experience becomes a “grab what you can, while you can, before someone else gets to it first.” By the time you finish your afternoon tea, you are a grumpy, carb and sugar overloaded mess.
Thankfully, there are some places such as Lar Farfalla, at Humble House that gets it just right.
Located on the 6th floor of Humble House Hotel, you are transported in to a bright and airy space as soon as you alight from the elevator.
Information: Address: No.23, Lane 219, Sec. 1, Fusing S. Rd., Da-an District, Taipei City 10685, Taiwan | Phone: 02-2781-8289 | Directions: MRT Fuxing Station, Exit 3, Turn right at the first alleyway, walk 6 blocks, turn left before you see 7-11. |台北市復興南路一段219巷23號
Cha Cha Thé in my opinion, is one of the classic tea houses in Taipei. Whenever I have visitors visiting from overseas, I want to take them here to enjoy some of the most serene and delightful afternoon tea experiences in Taipei. The service is always friendly and accommodating, and the food and tea are flawless. During this visit, they were preparing for a private dinner event, but they were kind enough to accommodate us anyway.
The afternoon tea menu changes seasonally, but it’s always lovely to be surprised with different desserts. (you can see the desserts from my first visit here if you like!)
At first, I really didn’t think Taipei needed yet another department store, but I’ve been warming up to the new Breeze Department store, which is located in the heart of the Xinyi District. It’s now home to my beloved Crate & Barrel, and also one of my new favorites to go for afternoon tea, Cova. Cova is an Italian patisserie from Milan, and their specialties are chocolate and of course, their desserts.
Since April, I’ve been there quite a few times; both on my own, and with friends. Each time, I’ve found their service to be warm, friendly and considerate.
The weather is definitely warming up here in Taiwan. Believe it or not, but I finally figured out that while eating ice cream makes you feel chilled and refreshed, the making of the ice cream is actually a pretty hot process. So this summer season, my new order of operations is to make the ice cream mixture at night when the weather is cooler, and then let the mixture chill in the fridge overnight before putting it through the ice cream maker the next morning.
I love lemon flavored desserts, and so this time, I decided to experiment with Jeni’s frozen yogurt recipe. Before you get started, please remember that this particular recipe involves a bit of prep work. You need to drain the yogurt of excess water, so you won’t end up with too much liquid in your ice cream. The yogurt needs about 6-8 hours to drain thoroughly. Don’t be tempted to skip this step, because too much liquid means an ice cream full of icy shards. I’ve noticed that Taiwanese yogurt is actually much “runnier” in comparisons to the yogurts I ate abroad, so this step is absolutely necessary! For this recipe, I used unsweetened yogurt from Matthew’s Choice, available at Matsusei, or City Super. After draining, this yogurt is wonderfully thick and creamy, almost like Greek yogurt in texture.
The next step is to peel the lemons for zest. Jeni recommends that you peel the lemon zest into long strips, so they are easy to remove from the ice cream mixture before freezing. I found that my Oxo vegetable peeler worked beautifully for this purpose. Next, make the lemon syrup which consists of lemon juice and sugar (please see below for the exact measurements). Then as with all of Jeni’s recipes, you have to prepare the cream cheese mixture and cornstarch slurry. (In one bowl, combine the cream cheese with salt, in a separate bowl, combine the cornstarch and 2 tablespoons of milk)
Information: Xin Yi Road, Section 4, Number 115-2 | 台北市信義路四段115-2號 Tel: (02) 2701 2498| Hours: 11:30am-10pm
Recently, I stumbled upon this lovely cafe amidst the busy streets of Taipei. It’s located on a busy street corner, and it’s easy to miss because there is only a tiny discreet sign on the side of the building and on the front door.
Savour Cafe is the size and shape of a shoebox, but I think that just adds to the coziness factor. The full length windows let in a lot of natural light, and the interior decor is simple, yet full of interesting details.